Portuguese Crab Stew (Ensopado de Sapateira)


Ingredients
8 oz. chourico or linguica sausage, cut into 1/2-inch pieces1 tablespoon olive oil1 medium onion, chopped1 tablespoon minced garlic1 bottle (12 oz.) Portuguese beer1 can (14.5 oz.) chicken or vegetable broth1 can (14 oz.) diced tomatoes8 oz. kale, ribs removed and thinly sliced2 pounds Alaska King Crab legs, frozen Salt (to taste)Pepper (to taste)
Preparation

  1. Fry the sausage in a large nonstick skillet or stock pot until browned. Drain on paper towels.
  2. Saute onion in olive oil over medium-high heat for 3 minutes. Add garlic; cook and stir one minute. Add beer and broth; bring to a boil and cook one minute.
  3. Stir in the sausage, tomatoes and kale; simmer, uncovered, for 5 minutes.
  4. Rinse the Crab legs under cold running water to remove any ice glaze. Add crab to broth, return to a simmer, cover and cook for 12 to 15 minutes.
  5. Turn crab legs over, if needed, to simmer on all sides in the broth.
  6. Add salt and pepper to taste.

Preparation time 5 min
Cooking Time 30 min
Ready In 35 min
Level of DifficultyEasy
Servings4
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